Penang Vegetable Curry (vegan)

[Guest guest]

Thanks to anyone who acted on/forwarded my Ben & Jerry's message.

(I knew someone would ask why I posted it to a vegan forum & the answer is

that I figured there would be some other vegetarians/not-quite-vegans on the

list.)

 

Here is the vegan Thai red curry recipe I promised to post:

 

For the curry sauce:

3 tbsp vegetable oil

1 large onion, thinly sliced

8 garlic cloves, finely chopped

5cm piece fresh ginger, very finely chopped

2 tsp minced chillies

1 tbsp tomato puree

8 dried curry leaves

1 tbsp ground cumin

25g vegetarian Thai red curry paste

2 tbsp Malaysian curry powder or Thai hot curry powder

100ml coconut milk

2 tbsp tomato katchup

1 tbsp caster sugar

1 tsp salt

 

For the vegetables:

vegetable oil, for frying

(OPTIONAL) 100g tofu, cut into strips (add

more vegetables instead, if preferred)

125g broccoli florets

3 tbsp groundnut oil

2 carrots, cut into batons

1 each red, green & yellow peppers, deseeded & cut into chunks

1 garlic clove, crushed

3 tomatoes, cut into wedges

fresh coriander, red pepper strips & shredded spring onions to garnish

 

1) Heat the oil in a large, heavy-based pan & fry the onion gently for 8-10

minutes, stirring occasionally, until golden brown. Stir in the garlic &

ginger, then stir-fry over a low heat for a further 10 minutes. Add the

minced chillies, tomato puree, curry leaves, ground cumin, curry paste &

Malaysian or Thai hot curry powder & fry for a further 5 minutes, stirring

occasionaly. Stir in 750ml water, the coconut milk & tomato katchup, bring

to the boil & simmer for 30 minutes. Adjust the seasoning by adding the

salt & sugar. Allow to cool slightly.

 

2) IF USING TOFU: IN another large, heavy-based pan, heat the oil for frying

until a piece of bread turns golden in 30 seconds. Fry the tofu for 1-2

minutes, in batches, until golden brown. Drain on kitchen paper & set

aside.

 

3) Heat the groundnut oil in a wok or heavy-based frying pan until smoking.

Add the broccoli, carrot, peppers & garlic & fry for 1-2 minutes. Add the

curry sauce & simmer for a further 5-6 minutes. Stir in the tofu, tomatoe

wedges & season. Garnish & serve w/steamed Thai brown rice.